COOKRITA

Loaded Potato Casserole

These creamy potatoes come together in minutes and are topped with a crunchy layer of cornflakes. A delicious creamy and cheesy flavor in every bite.

Preheat oven to 350 degrees Fahrenheit. Grease an 8 x 11-inch baking dish (or 9x9 inch works just fine). Set aside.

In a large nonstick skillet, add 2 tablespoons of butter and saute onion until softened.

Slowly add in the flour and whisk until you have a rough. Gradually add broth, and milk. Whisk until all combined and thickened.

Stir in garlic powder, salt and black pepper to taste. Follow with ½ cup of cheddar cheese and stir until cheese is incorporated and melted. Remove from heat.

In a medium bowl combine the potatoes, ham, and pour in the sauce. Transfer to casserole dish.

Cover with aluminum foil and bake for 60-65 minutes.

Prep the cornflakes. In a small bowl, combine roughly crushed Corn Flakes with 2 tablespoons of melted butter. Set aside.

Remove foil, sprinkle with remaining ½ cup of grated cheese, and top with the buttered Corn Flakes.

Return to the oven uncovered and bake for another 10-15 more minutes.

Let the casserole rest for about 10 minutes before serving (the sauce will thicken as it cools). Garnish with fresh parsley just before serving.

Full Recipe:

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